Chicken Taco Stack Recipe

ingredients

4 flour tortillas (6 inch)
6 ounces skinned and boned chicken breasts
1 teaspoon cumin
salt (optional)
non-stick cooking spray
2 large scallions, thinly sliced
2 medium fresh tomatoes, thinly sliced
1 cup shredded nonfat or low-fat sharp Cheddar cheese
1/2 avocado, thinly sliced
1 1/2 cup homemade or jarred salsa
1 cup nonfat sour cream
1/4 cup pitted black olives, sliced

directions

Preheat the oven to 375 degrees F. Wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Meanwhile, sprinkle the chicken with cumin and salt, if using. Lightly spray a medium nonstick skillet with vegetable oil and place over medium-high heat.

Add the chicken and cook about 3 minutes per side until golden and firm but not dry. Remove and slice into 1/4-inch by 1-1/2-inch pieces. To assemble the taco, place 1 warm flour tortilla on a baking sheet. Top with one third of the sliced chicken, one third of the scallions, one third of the sliced tomato, and one fourth of the cheese. Repeat with 2 more layers and top with a flour tortilla.

Sprinkle the top with the remaining cheese. Cover the stack loosely enough with aluminum foil to allow the top cheese to melt. Bake for 15 to 20 minutes.

To serve, arrange the avocado slices on top of the taco in a fan design. Slice the taco into wedges and serve with salsa, sour cream, and olives on the side.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.